Almond Bread Roll
19-050
Group Filling
Ingredient
KG
%
Almond Flour
0.175
100.00
Sugar
0.150
85.71
Water
0.040
22.86
Icing Sugar
0.038
21.71
Egg white
0.025
3.07
APITO BUTTA VANILLA ESSENCE
0.003
1.71
Total Weight: 0.431
Group Topping
Ingredient
KG
%
FINO COFFEE BOY PART 2
0.250
-
BAKELS DAIRY BLEND
0.083
-
Water
0.042
-
Oil
0.042
-
APITO BUTTA VANILLA ESSENCE
0.044
-
Total Weight: 0.461
Group Dough
Ingredient
KG
%
Bread Flour
0.700
700.00
All Purpose Flour
0.300
300.00
BAKELS SWEET DOUGH BLEND
0.200
20.00
Sugar
0.065
6.50
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.020
2.00
Evaporated Milk
0.200
20.00
Egg Yolk
0.110
11.00
Water
0.350
35.00
BAKELS DAIRY BLEND
0.100
10.00
Total Weight: 2.045
How to do it:
1. For the filling, gently heat the sugar and water in a pan. Stir constantly until the sugar is dissolved. Bring to a boil.
2. Boil until the syrup reaches 116°C (soft ball).
3. Remove the pan from the heat and lightly stir until the sugar begins to grain.
4. Stir in the ground almonds.
5. Add the lightly beaten egg white and return to low heat. Cook gently for two minutes.
6. Remove from heat and mix in Apito Butta Vanilla.
7. Transfer to a mixing bowl with paddle attachment and paddle for 1 minute while adding powdered sugar. Set Aside.
8. For the Topping, cream the coffee boy and butter for 6 minutes. Add the water, oil and Apito Butta Vanilla and mix for another 1 minute. Set Aside.
9. Finally, for the bread dough place everything except for the butter in the mixer with hook attachment.
10. Mix on low speed for 2 minutes.
11. Add the butter and develop thoroughly.
12. Remove from mixing bowl and rest for 12 minutes.
13. Scale and add filling. Proof.
14. Pipe the Vanilla topping and bake until light brown in color.
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